Here are pictures from the study-aid omelette I made the other day.
I confess. The past few omelette’s I’ve made stuck to the pan. The key really is to lower the flame once the beaten eggs are poured in. Slow cooking takes patience, but pays off in spades. Now I’m back on track and posting the proof in pictures keeps me honest.
Since I’m down to one last happy egg, today I made a bowl of tubettini pasta. I mixed it with heaping tablespoons of Fairway pesto and ricotta. Now that is convenience food.